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Vegan Chickpea Tortilla Soup

  • Author: Liz Thomson
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 3 bowls 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican


This vegan chickpea tortilla soup is packed with flavor and deliciously spicy!



  • 1 tbsp olive oil
  • 1 medium sweet onion, diced
  • 1 bell pepper, diced
  • 1 clove garlic, minced
  • 1/2 jalapeno pepper, seeded* and diced (Optional)
  • 4 cups vegetable broth
  • 1 28oz can of tomatoes
  • 1 12oz can chickpeas
  • 1 tsp salt
  • 1/2 tsp cumin
  • 2 ears of corn (or 1 1/2 cups of frozen corn)
  • 1/4 cup of fresh cilantro
  • 1/2 avocado
  • A handful of tortilla chips or make your own tortilla strips


  1. Heat the olive oil in a large skillet for 30 seconds
  2. Add the diced onion, bell pepper, and jalapeno and cook over medium heat for 4 minutes or until softened.
  3. Add the garlic and continue to cook for 1 minute until fragrant.
  4. Add the vegetable broth, tomatoes, chickpeas, salt, and cumin.
  5. Bring to a boil and then let simmer for about 20 minutes.
  6. While that’s cooking, “grill” the corn, which for me, was heating up a little oil in a skillet and letting the corn roll around for about 7 minutes over medium heat, or until parts of the ear were brown.
  7. Let cool, and then use a sharp knife to cut the corn off the cob. Set aside.
  8. Wash and roughly chop the cilantro.
  9. Grab the avocado half and slice into thin strips.
  10. When you’re ready to serve, top with fresh cilantro, corn, avocado, and crushed tortilla chips.


Note: If you do use a jalapeno (or habanero pepper) wear gloves while you’re cutting it up! Wash your hands immediately after and be careful not to touch your eyes. The first time I cut a jalapeno, I seeded it with my bare hands and my fingers were burning the rest of the night!

Keywords: Vegan Tortilla Soup